Crock Pot Oxtail Stew Recipe

Name: Crock Pot Oxtail Stew
Prep time: 15 min
Cook time: 610 min
Total time: 625 min
Yield: 6
Ingredients: 3 tablespoons extra virgin olive oil; 3 to 4 pounds oxtails, disjointed; 2 medium onions, chopped; 2 cloves garlic, finely chopped; 1 tablespoon all-purpose flour; 2 potatoes, cut in chunks; 2 carrots, chopped; 1 1/2 cups beef stock; 3/4 cup dry red wine; 1/2 cup tomato sauce; 6 peppercorns; 1/2 teaspoon dried oregano; 1 dried red chile pepper, seeded and chopped; 2 whole cloves; 1 red bell pepper, chopped; 1 tablespoon parsley, chopped; Kosher salt, to taste; Pepper, to taste

Prep: 15 mins

Cook: 10 hrs 10 mins

Total: 10 hrs 25 mins

Servings: 4 to 6 servings

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This crock pot oxtail stew is brimming with flavor thanks to a tasty mixture of red wine, beef broth, and tomato sauce, along with potatoes, carrots, and a variety of herbs and seasonings. The oxtails are placed in a large skillet and browned on both sides before being added to the slow cooker. They come out so delectably tender after cooking on low in the crock pot for 9 to 10 hours. It's a wonderful meal to come home to after a long day at work or a school event.

Enjoy this oxtail stew by itself, over steamed rice or mashed potatoes, or with some homemade crusty bread that you can dunk into the stew.

Oxtail Cooking Tips

An oxtail on parchment paper with text describing what oxtail is

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3 tablespoons extra-virgin olive oil
3 to 4 pounds oxtails, disjointed
2 medium onions, chopped
2 cloves garlic, finely chopped
1 tablespoon all-purpose flour
2 potatoes, cut into chunks
2 carrots, chopped
3/4 cup dry red wine
1 1/2 cups beef stock
1/2 cup tomato sauce
6 peppercorns
1/2 teaspoon dried oregano
1 dried red chile pepper, seeded and chopped
2 whole cloves
1 red bell pepper, chopped
1 tablespoon parsley, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste

Gather the ingredients.

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Heat oil in a large skillet over medium-high heat; brown oxtails on all sides.

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Reduce heat to medium; add onions and cook for 5 minutes longer.

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Add garlic and cook for 1 minute longer.

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Sprinkle flour over meat, onions, and garlic, and stir to blend. Cook for 2 minutes longer.

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Put potatoes in the bottom of the crock pot along with carrots.

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Add oxtail mixture.

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Deglaze pan with red wine and pour over oxtails in the slow cooker.

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Add beef stock to slow cooker, along with tomato sauce, peppercorns, oregano, chile pepper, cloves, bell pepper, and parsley. Add salt and pepper, to taste.

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Cover and cook on low for 9 to 11 hours, or until the oxtails are very tender.

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Tips

While oxtails used to be considered "throwaway" meat, often free for the asking or close to it, it is now one of the higher-priced cuts of meat, reaching several dollars a pound. You may also have to put an order in ahead of time—the availability will depend on supply and demand in your area. After all, there is only one tail per cow. (If you have difficulty finding oxtails in your locale, you may substitute meaty veal or beef neck, short rib, shank, or other various soup bones, but do not expect quite as robust a flavor.)
For a stovetop version, try this homemade oxtail soup recipe.

Choose One of These Hearty Oxtail Recipes for Comfort Food

Nutrition Facts (per serving)
955	Calories
50g	Fat
31g	Carbs
87g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	955
% Daily Value*
Total Fat 50g	64%
Saturated Fat 18g	90%
Cholesterol 278mg	93%
Sodium 463mg	20%
Total Carbohydrate 31g	11%
Dietary Fiber 5g	16%
Total Sugars 5g
Protein 87g
Vitamin C 46mg	229%
Calcium 119mg	9%
Iron 7mg	41%
Potassium 1883mg	40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.